Friday, October 31, 2008

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that American's fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the way back to the Buffalo chicken wing.

Now, I've done no research, nor will I, as I find it easier to simply guess about these kind of things, but think about it - who was crumbling blue cheese on their hamburgers before the chicken wing made it socially acceptable to eat our traditional meats and poultry with this funky addition?

This delicious incarnation features juicy flank steak topped with Spain's famous Cabrales blue cheese. This flank steak recipe is simple to make, and even if your grilling days are over this season, you can pan sear or use a grill pan inside to make this dish. Enjoy!Click here for ingredients and transcript

Hi Chef John! So... Sunday night, 4/11/10, I made this dish for a dinner date with that special someone and I have to say this put some MAJOR POINTS in my bag! He never had my cooking before and it blew him out of the pond. It was delicious and oh so easy!!! and I didn't alter one thing (something I am known to do). I can't wait to cook another dish of yours for our 10 date and counting :) Keep cooking! Ramona. BTW I made your french toast recipe months back... its my new secret, hahaha

Wow! What a great dish! I made this tonight -- couldn't find Cabrales cheese, so I just used a generic blue cheese that I found at the supermarket. Absolutely incredible, and a beautiful evening to grill. The left-over meat and dressing will go great on a salad. Thanks!